guiness

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Beef & stout stew with carrots

vegetable oil

beef,

onion, roughly chopped

carrots,

tbsp plain flour

Guinness

beef stock cube

sugar

bay leaves

thyme

Creamy parsnip mash, to serve (see recipe below)

Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

This Burger. This&nbsp;Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions. You NEED to make this!!

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions.

onions

buttermilk

flour

salt

pepper + cayenne pepper

oil (for frying)

whiskey

ketchup

soy sauce

honey

dijon mustard

Worcestershire sauce

cayenne pepper (or

pepper

beef

cheese

salt and pepper (for sprinkling)

buns (toasted)

unsalted butter

guinness beer

milk

cheddar cheese

salt and pepper (to taste)

To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 10-30 mins. Meanwhile add the flour, salt and a pinch of both cayenne and pepper to a bowl and give it a good toss. When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot. Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quick! After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn.

To make the whiskey glaze, add the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer 5 minutes or until the sauce has thickened slightly. Keep warm over low heat until read to serve (or store in the fridge and warm before serving).

To make the burgers, divide the meat into 4 sections. Place a cube of blue cheese in the center of each and then inclose the cheese in the meat forming 4 patties. Place the patties on a plate. Preheat the grill or a grill pan to medium high heat, once hot, season the burgers with salt and pepper and then grill until your desired doneness. About 4-5 minutes per side for medium rare. Remove the burgers from the grill and and cover with foil to allow the burgers to rest while you prepare the cheese sauce.

To make the cheese sauce, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the beer and 1/2 cup milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce seems too thick, thin with more milk. Season with salt and pepper.

To serve, place each burger on a toasted bun. Top with a good amount of whiskey glaze and cheese sauce. Add those crispy onions and then the top bun...give it a good squash and DEVOUR!

This hot and bubbly Guinness Dubliner dip is cheesy and addictive. In this warm appetizer, caramelized onions are tossed with cream cheese, Dubliner cheese and Guiness beer, baked in the oven until golden and bubbly. I like to serve it with toasted slices of rye bread.

Guinness Dubliner Dip

rye bread ((about

olive oil

kosher salt

onion

cream cheese

Dubliner cheese (by Kerrygold, grated)

mayonnaise

Guinness beer

Preheat your oven to 400℉ (or 200℃).

Place the bread onto a rimmed, metal sheet pan. Brush both sides with olive oil and sprinkle with a few pinches of kosher salt. Bake for 10 to 12 minutes. Flipping the slices halfway through. Once cool, cut the toasts in half.

Meanwhile heat a 10-inch on medium-low and melt 2 tablespoons of butter. Add in the sliced onions, sprinkle in a generous pinch of salt and toss to coat. Cook slowly, tossing occasionally until the onions softened and eventually caramelize and turn golden brown about 25 minutes.

In a medium bowl, add the cream cheese, 4 ounces of the grated Dubliner cheese, mayonnaise and the caramelized onions. Pour in the Guinness and stir until all of the ingredients are incorporated.

Spread the mixture into a oven-safe baking dish or small cast iron skillet, sprinkle with the remaining cheese and bake for 25 to 28 minutes. Allow the dip to cool for 10 to 15 minutes before serving with the toasted rye slices.

This was amazing we had it with fresh sourdough pretzel bites.

My new fav party dip. So good. The Guinness gives it a different flavor from most onion dips. A solid favorite at the party I brought it to.

Made this for a St Patrick's party this weekend and it was a hit. Will definitely make again.

This stuff is delicious. I’ve made it several times.  I’ve added mushrooms a few times, I’ve replaced the beer with white wine, still delicious. Every time I’ve made it I’ve received complements and shared the recipe. Thanks!!

This went over amazingly well at a party. I doubled the recipe because of the large skillet I had as well as the amount of people.  I caramelized the onions right in the skillet and when it was just about complete, I added 1/3 cup of Guinness right in the pan. Let it cool and then continued on. People who tried it kept telling others to try it saying that it was "world changing".  Fantastic recipe, I will be making it every year.

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Beef & stout stew with carrots

Jameson Whiskey Blue Cheese Burger ...

Guinness Dubliner Dip

Top 3 guiness recipes from across the web

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Beef & stout stew with carrots

Jameson Whiskey Blue Cheese Burger ...

Guinness Dubliner Dip

The most viewed guiness recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine